Thanksgiving countdown: your to-do list for the big dinner

Whether you're planning your first Thanksgiving or your 50th, this is one meal that can be successfully tackled with a little planning and some tips.

-- Figure out a head count. Delegate as many dishes as you can. It's not too late to farm out some of the work.

-- Decide if you're going to be eating on fine china or are comfortable with disposable ware, which will save a lot of cleaning time later. Wash, rent, borrow or buy what you need.

-- Familiarize yourself with your recipes. Keep in mind things like oven space and refrigerator room. Budget some wiggle room and allow time for errors; something will always come up or go differently than planned.

-- Plan to do as much advance preparation as possible so you can still find time to be with your guests.

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THE COUNTDOWN

Sunday, Nov. 24:

-- Buy the turkey. Thaw if frozen, start the dry-brine; save the neck and gizzards for gravy.

Monday, Nov. 25:

-- Make the cranberry sauce.

-- Do as much prep work as possible, such as candy nuts for salads, toast nuts and other ingredients for stuffing and sides.

-- Make the pie dough, which can be formed and refrigerated or frozen at this point.

Tuesday, Nov. 26:

-- Start setting the table. (Get this over with now so you can focus on the recipes later.)

-- Start gathering and prepping whatever ingredients will hold: Prepare vegetables and aromatics for the gravy, and measure out flour and cream; roast vegetables for salad, chop vegetables and toast bread for stuffing, measure out ingredients for pie fillings.

-- Do last-minute shopping for fresh fruits and vegetables. You don't want to be out at the store on Wednesday, since it will be crazed.

Wednesday, Nov. 27:

-- Remove turkey from the bag in the evening to chill, uncovered, overnight.

-- Assemble the stuffing until it needs only to finish baking, then cover and refrigerate it. (Note: Do not stuff it into the turkey until just before roasting.)

-- Prepare and cook any vegetables that can be made ahead, such as steaming potatoes for mashed potatoes; they can easily be reheated and mashed later.

-- Assemble pie fillings and bake the pies.

Thursday, Nov. 28:

-- Morning: Assemble appetizers and stock up on ice. Chill the beverages.

-- Mid-morning: Stuff and roast the turkey.

-- Early afternoon: When the turkey is done, finish the gravy. Rest the turkey at least 45 minutes after it comes out, tented with foil, before carving. Finish the vegetables and the stuffing.

-- During dinner: Get a pot of coffee going. Chill the beater and bowl so heavy cream is ready to whip for dessert.